Step 1

Note that slow cooker cook time is 4 to 5 hours.

Step 2

Season chicken on both sides with salt, pepper, oregano, and a spread of minced garlic. Set aside.

Step 3

Put all of the remaining ingredients in the slow cooker insert and stir. The slow cooker size needs to be 5 quarts or larger to hold the full recipe.

Step 4

Gently place the chicken in the slow cooker and spoon some marinade over the top. Marinade should come about 1/3 the way up the chicken. Add a little extra broth if needed.

Step 5

Marinade the chicken covered in the refrigerate overnight, or at least 3 hours.

Step 6

Take the chicken out of the refrigerator and place on the counter for about 30 minutes.

Step 7

Cook the chicken in the slower cooker in the “probe” mode set to 160ºF. (165ºF is recommended by the USDA. Chefs usually recommend 160ºF). Place the probe in the thickest part of the breast but do not touch bone. The chicken will be done and moist in about 4 to 5 hours. If you don’t have a temperature probe with your slow cooker, cook on low, then check the chicken with an instant read thermometer. Or check for doneness by piercing the chicken and looking for clear or slightly yellow juices running out. Opaque pink juices mean that the chicken is not cooked through yet.

Step 8

Use two baking casseroles or shallow roasting pans or one extra large one. Place chicken in the pan(s) skin side up in a single layer. Season chicken on both sides with salt, pepper, oregano, and spread of minced garlic. Scatter the bay leaves, olives, capers, prunes, and apricots around the chicken.

Step 9

Put the liquid ingredients (vinegar, olive oil, broth, and wine) and the sugar in a 4-cup measuring cup or medium bowl. Mix to combine and pour over the chicken. The liquid should come about 1/4 or 1/3 the way up the chicken. Add a little more broth if needed.

Step 10

Marinate covered in the refrigerator overnight or for at least 3 hours.

Step 11

Before baking, take dish out the the refrigerator and let sit at room temperature for up to an hour. You do not want to put a cold dish into the hot oven, or it can break from heat shock.

Step 12

Cook the chicken in a preheated oven at 350ºF for about 40-50 minutes. If the liquid evaporates while cooking, add a little broth so the remains in the bottom of the pan don't burn.

Step 13

Use an instant read thermometer to determine doneness. Insert thermometer into the center of the thickest part of the chicken without touching the bone. Chicken is ready when internal temperature reaches 160ºF. (165ºF is recommended by the USDA. Chefs usually recommend 160ºF.) Alternatively, check the firmness of the chicken, and pierce it with point of a knife checking for clear or slightly yellow (not opaque pink) juices to run out. If the chicken skin is not quite brown enough, run it under the broiler for 1-2 minutes watching carefully so that the chicken does not get too dark.

Step 14

Chicken can be served warm or at room temperature.

Step 15

Wait 10 minutes before cutting the chicken so that the juices don’t run out of the chicken. Slice chicken breasts and place on a serving platter. Alternatively, cut large breasts into serving portions. Place olives and fruit around the chicken. Spoon sauce over the chicken. This chicken is very flavorful; for picky kids, leave the sauce off. Extra sauce can be served in a gravy boat. Sprinkle optional parsley garnish.

Step 16

Serve with whole wheat couscous and steamed broccoli florets. Alternatively, serve with anything that nicely soaks up the sauce like rice, mashed potatoes, or quinoa.